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Crisp Lotus Root Salad: Ekadasee Bhen Kachamber – vegetarian recipe
Stav Kogan

Crisp Lotus Root Salad: Ekadasee Bhen Kachamber

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Servings: 4 servings
Calories: 245
Ingredients Method Nutrition

Ingredients
  

  • 8 oz (230 g) Tender lotus root or 6 to 8 links
  • 2 small Beets beets, about 6 oz (170 g) total
  • 2 tbsp (1 fl oz / 30 ml) Lemon juice
  • 1 medium Orange orange, about 4.6 oz (130 g)
  • 1 medium Apple red-skinned apple, about 6.4 oz (182 g)
  • 2 Bananas firm ripe bananas, about 8.4 oz (238 g) total
  • 1 medium Avocado avocado, about 5.3 oz (150 g)
  • 3 tbsp (1.5 fl oz / 45 ml) Lime juice
  • 6 large Romaine lettuce leaves leaves, trimmed and thinly sliced, about 2 oz (57 g)
  • 3 tbsp (0.9 oz / 25 g) Currants , soaked in hot water for 20 minutes and drained
  • 3 tbsp (0.8 oz / 22 g) Toasted chopped nuts
  • 2 tbsp (0.8 oz / 25 g) Sugar
  • 2 tbsp (1 fl oz / 30 ml) Orange juice
  • 2 tbsp (1 fl oz / 30 ml) Hazelnut, nut, or vegetable oil
  • Select firm roots: Choose lotus roots that are heavy for their size and free of soft spots or severe blemishes. This guarantees the signature crunch of the dish.
  • Use a mandolin slicer: For uniform, even rounds that look beautiful on the platter and absorb the vinaigrette perfectly, a mandolin slicer is your best friend.
  • Master the prep timing: If you want to prepare your Crisp Lotus Root Salad ahead of time, store the chopped ingredients in separate airtight containers in the fridge. Only assemble and dress the salad immediately before serving so the fruit doesn't get mushy.

Method
 

  1. Separate the lotus links, trim the beet tops, and scrub the root vegetables thoroughly with a potato brush. If the lotus roots are young and tender, leave them raw; if they are tough and mature, steam them in a basket over boiling acidulated water until tender-crisp (about 0. 75 to 1. 5 hours) or pressure cook at 15 pounds (6804 g / 240 oz) for 15 minutes.
  2. Once cooled, peel the lotus root with a sharp knife and slice crosswise on the diagonal into 0. 1 inch (3 mm) rounds, then place in a bowl and toss with 2 tbsp (1 fl oz / 30 ml) lemon juice. Rub the beet skins off under running water, pat dry, and finely shred them with a rotary shredder before covering and setting aside.
  3. Bring the prepared lotus root and beets to room temperature when you are ready to assemble the salad.
  4. Using a serrated knife, peel and halve the 1 medium orange (4. 6 oz / 130 g), then cut it into slices. Halve and core the 1 medium apple (6. 4 oz / 182 g), cut into thin slices, and dip each slice in the 3 tbsp (1. 5 fl oz / 45 ml) lime juice to prevent discoloration.
  5. Peel and slice the 2 firm bananas (8. 4 oz / 238 g) on the diagonal, dipping them in lime juice as well.
  6. Finally, peel, pit, and slice the 1 medium avocado (5. 3 oz / 150 g) into spears, coating them in the remaining lime juice.
  7. Lay the thinly sliced romaine lettuce (2 oz / 57 g) across a large oval or round platter.
  8. Arrange the lotus root slices, orange, apple, banana, avocado, and shredded beets in circular or overlapping patterns over the greens, then sprinkle evenly with the soaked 3 tbsp (0. 9 oz / 25 g) currants and 3 tbsp (0. 8 oz / 22 g) toasted chopped nuts.
  9. In a small bowl, whisk together the 2 tbsp (0. 8 oz / 25 g) sugar, 2 tbsp (1 fl oz / 30 ml) orange juice, and 2 tbsp (1 fl oz / 30 ml) oil until fully emulsified, pour the dressing over the top, and serve immediately.
  10. Whisk the dressing properly: The orange-nut vinaigrette relies on the sugar dissolving completely.
  11. Whisk the orange juice and sugar together first, then slowly stream in the oil while whisking continuously for a seamless emulsion.

Nutrition

Calories: 245kcalCarbohydrates: 37gProtein: 3gFat: 11g

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